Who doesn't love pancakes for a special breakfast? They can be guilt-inducing, though, so here is a version that includes whole grains, yet are light and fluffy, like a great pancake should be! This recipe makes at least 16 pancakes (depending on size), and can be cooled and frozen to enjoy later. (Of course, you don't want to add bananas to those!) A perfect weekend treat! (And these are equally good without the bananas.)

1 cup unbleached flour

1/3 cup whole wheat flour

1/3 cup brown rice flour

1/3 cup white corn meal

1 teaspoon soda

1 teaspoon sugar

1/2 teaspoon grated nutmeg

1/4 teaspoon salt

1 1/2 cups buttermilk

1/2 cup milk

2 egg yolks

1 Tablespoon vegetable oil

1/2 teaspoon vanilla extract

2 egg whites

2-3 bananas, thinly sliced

Butter and maple syrup, for serving

Preheat the oven to 180-degrees. Place a platter or baking sheet in the oven to place the cooked pancakes on and keep them warm. Have a damp towel on hand to cover the pancakes while in the oven.

Combine all of the dry ingredients in a medium bowl. In a one-quart measuring cup, combine the buttermilk, egg yolks, and vegetable oil and beat well. Stir the wet ingredients into the dry until the mixture is pretty much smooth.

In a small bowl, beat the egg whites until stiff with a hand-held mixer. Fold the whites into the batter gently, using care not to deflate the whites, until no white streaks remain.

Lightly grease a non-stick griddle or large skillet over medium to medium-high heat. Pour about 1/4 cup of the batter onto the surface then drop 3-4 banana slices over the top. Cook until the edges are dry and there are bubbles all over the top of the pancake. Flip, and cook until the bottom is brown and the pancake feels firm in the center when gently pressed.

Transfer the cooked pancakes to the tray in the oven and cover; keep warm while cooking the remaining pancakes.